Easy Beef Bourguignon
This easy Beef Bourguignon recipe roasts low and slow in a red wine sauce until it’s meltingly tender! Great for Sunday supper or shredded for sandwiches.
Things you don’t really need to know: Beef Bourguignon is French. It’s sometimes called Beef Burgundy. Sometimes people spell beef like “Beouf.” It’s one of Julia Child’s most famous recipes.
Things you NEED TO KNOW: Your average beef chuck roast, aka pot roast, falls apart into meltingly-tender shreds when it’s cooked in a bottle of red wine and beef broth, aka Beef Bourguignon.
So what’s the secret to this gorgeous pot of Beef Bourguignon?
The Secret is in the Sauce
Follow the traditions of Julia Child, we are adding an entire bottle of red wine to the pot. The wine tenderizes the meat until it literally falls apart. The wine, along with beef broth and bacon (in place of the more traditional lardons), form the basis of the sauce.
I also added the other standard Beef Bourguignon ingredients for even more flavor: Onions, carrots, mushrooms, garlic, tomato paste, and fresh thyme.
Everything goes in the pot together for a low and slow roasting fest to the tune of 3 1/2 hours.
It sounds like a long time, but it’s worth every minute. Around the 3-hour mark, you’ll start to see the marbled fat melting away as the beef falls apart. It’s just magical.
Slow Cooker Option
If you are crazy about crock pots, this recipe is for you, too! Skip the Dutch oven and use your slow cooker instead. 8 hours on HIGH will do the trick.
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Easy Beef Bourguignon
- 1 (3 to 4 pound) boneless beef chuck roast
- salt and freshly ground pepper
- 2 tablespoons olive oil or vegetable oil
- 4 slices bacon (about 4 ounces)
- 2 cloves garlic minced
- 1 750 mL bottle red wine (I used a Pinot Noir, see notes for substitutions)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 sprig fresh thyme or 1/2 teaspoon dried
- 8 ounces baby carrots or 4 to 5 large carrots peeled and coarsely chopped
- 8 ounces white button mushrooms or wild mushrooms halved or sliced
- 1 onion coarsely chopped
- Preheat oven to 300ºF. Sprinkle the beef liberally with salt and freshly ground pepper on both sides.
- Heat olive oil in a Dutch oven until shimmering. Add the beef and cook until browned on one side, about 5 minutes. Flip the beef and continue cooking until the other side is brown, about 10 minutes total.
- Transfer the beef to a plate. Add the bacon to the pot and cook until crisp, about 5 minutes. Transfer to the plate with the beef.
- Stir in the garlic until fragrant, about 30 seconds. Pour in wine and stir, scraping up any browned bits from the bottom of the pot.
- Add beef broth, tomato paste, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium-high and cook uncovered for 10 minutes until the sauce has reduced.
- Return the beef and bacon to the pot. Add carrots, mushrooms, and onion. Cover and bake for 3 and 1/2 hours, turning the beef in the pot every 30 minutes.
- Transfer the beef to a large bowl and shred with two forks. Discard cooking vegetables or reserve for another use (they are delicious to eat).
- To make ahead: Cover and refrigerate overnight. Reheat in a slow cooker on HIGH for 3 to 4 hours or in a pot on the stove for 15 to 20 minutes, stirring frequently.
More beef broth, or even chicken broth, can be substituted for the wine. Adapted from Ina Garten's Filet of Beef Bourguignon in The Barefoot Contessa Cookbook.
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